The venison comes with a unique fig-based sambal, which is made from green chillies and figs. venison is one of the main course options for the new year’s eve dinner. (right) The yule log is a delectable ending to the Festive Set Lunch menu. The dessert features hazelnut, milk chocolate and double cream. — Photos: Low Lay Phon/The Star
SINCE becoming a vegetarian several years ago, celebrity chef Emmanuel Stroobant finds that his approach to cooking has changed.
“I am now much more selective about where the meat comes from, how the animal was raised and processed, ” said the Belgian who also stopped smoking and drinking at the same time for health reasons.
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The venison comes with a unique fig-based sambal, which is made from green chillies and figs. venison is one of the main course options for the new year’s eve dinner. (right) The yule log is a delectable ending to the Festive Set Lunch menu. The dessert features hazelnut, milk chocolate and double cream. — Photos: Low Lay Phon/The Star
The lobster is a visually intriguing dish. It is featured as part of the Christmas Eve Dinner.
The venison comes with a unique fig-based sambal, which is made from green chillies and figs. venison is one of the main course options for the new year’s eve dinner. (right) The yule log is a delectable ending to the Festive Set Lunch menu. The dessert features hazelnut, milk chocolate and double cream. — Photos: Low Lay Phon/The Star
The duck is perfectly roasted — with crisp skin on the outside and tender meat on the inside. It is one of the main course options in the Festive Set Lunch.
The king crab is served as part of the nine-course New Year’s Eve Dinner. The seafood sits atop a tartare of cucumber and ginger, topped with foam made from corn and lemongrass.
Stroobant says his inspiration for festive menus is always ingredient-driven.
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